Sherry, cream and crab sauce

 

A delightful sauce to serve with Roast monkfish, chicken, steak and lamb.

Instructions:

  1. To make the sauce:
  2. Heat the butter in a small frying pan and when it is very hot, pour in the sherry - stand back ,it may flame at this stage!,
  3. Reduce until the sauce thickens.
  4. Add the Worcestershire sauce and black pepper ,pour in the double cream and mix well together and reduce again.
  5. Now stir in the brown crabmeat - it should now be thick and creamy.
  6. Pour into a jug ready to reheat.

 

Details:

  • Author: The Cornish Fishmonger

Ingredients:

  • 50g butter
  • 275ml dry sherry
  • 220ml double cream
  • 2-3 tablespoons of Worcestershire sauce
  • Dash of black pepper
  • 250g brown crabmeat